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| Mrs
Barbara Siddons from Stockport |
Carrot Cake
Ingredients
8 oz grated carrot
6 fluid oz corn oil
6oz light brown soft sugar
3 eggs size 3 whisked
2 tablespoons golden syrup
1 teaspoon vanilla essence
6 oz plain flour
1 teaspoon bicarbonate soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon grated nutmeg
1 teaspoon salt
4 oz walnut pieces (roughly chopped)
1 oz bran
Filling & Topping
4 oz butter
8 oz icing sugar sifted
4 oz low fat soft cheese
1 teaspoon vanilla essence
Method
Mix together the grated carrot, oil, sugar, whisked eggs, syrup and vanilla
essence until smooth.
Sift together the flour, bicarbonate of soda, baking powder, cinnamon, grated
nutmeg and salt. Then mix in the chopped walnuts and bran.
Stir in the carrot mixture then beat well. Pour mixture into the tin and bake
for 45-60 minutes on 360/180/gas 4. After baking leave in tin for 5 minutes
then turn out onto a wire tray to cool.
For the filling, cream the butter and icing sugar until smooth. Beat in the
cheese and essence until light and fluffy.
Cut the cake through the centre, then cover the bottom half with filling
mixture and place the top half back. Coat the top with the rest of the filling.
Decorate with pecan nuts and sugar paste carrot (optional).
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